SÁNCHEZ GARCÍA, ROSA MARÍA, RODRÍGUEZ LUNA, AZAHARA MARÍA, SANTOS GARCÍA, JENIFER, Trujillo-Cayado, Luis A.
No
Innov. Food Sci. Emerg. Technol.
Article
Científica
1
1
01/07/2026
001724152200001
2-s2.0-105033232646
Global demand for sustainable, nutrient-dense foods is accelerating the search for alternative proteins with techno-functional value. Here, we developed oil-in-water submicron emulsions using cricket flour protein (Acheta domesticus) as a natural emulsifier and pumpkin seed oil as the lipid phase, and optimized ultrasonic emulsification conditions using response surface methodology. The smallest droplets within the tested domain were obtained at high energy input, 90% amplitude, 20 minutues sonication and 7:3 pulse, reaching submicron sizes (d3,2 approximate to 0.55 mu m) but with increased polydispersity, consistent with a breakup-recoalescence competition under emulsifier-limited interfacial coverage. To enhance long-term physical stability through continuous-phase structuring and to convert the emulsions into viscoelastic emulgels, advanced performance xanthan gum (APXG) and diutan gum (DG) were added (0.125-0.5 wt%). Both gums induced strong shear-thinning behaviour and increased viscoelasticity; DG generated higher zero-shear viscosity and a more elastic network, whereas APXG provided superior resistance to destabilization during storage as quantified by Turbiscan Stability Index (TSI), achieving minimal changes of TSI at 0.5 wt%, reaching values as low as 2.36 after 60 days at room temperature. These results demonstrate a scalable ultrasound-based route to formulate sustainable submicron emulsions from insect-derived protein and plant oil, and highlight how tailored continuous-phase structuring can decouple texture enhancement from long-term colloidal stability.
Cricket protein; Emulgel; Rheology; Sustainable; Ultrasonication